least 2 hours.
Cookies:
Whisk flour, baking powder
In blender, blend pie filling until smooth.
In large mixing bowl, combine pie filling, dry cake mix and eggs.
Blend well; stir in nuts.
Drop from tablespoon on greased baking sheet.
If desired, sprinkle with sugar.
Bake at 350\u00b0 for 15 minutes or until light brown.
Makes about 50 cookies.
n the refrigerator.
Some recipes call for the dough to
Preheat oven to 325\u00b0F.
Mix together chocolate, sugar, almonds and amaretti cookies. Beat together egg yolk, liqueur and lemon zest then mix with cookie mixture.
Place peach halves in a greased baking dish, cut-sides up. Spoon amaretti mixture on top. Bake for 20-25 mins, until golden. Distribute between 4 serving plates.
se the poppyseed or creamy peach filling. Spoon in a couple
owder.
Form 1\" balls (cookies should be \"flat\" on the
To make oreos from scratch I used a recipe called \"Faux-Reos\" from www.kingarthurflour.com under recipes.
Melt chips in microwave for about 20 seconds, stir then microwave for another 20 seconds. Mix 1/4 cup of water with melted chocolate until sauce is formed.
Mix crushed oreos with 1/4 cup of water.
Crush ice until partially crushed.
Pour all liquids into blender and blend on highest setting until all remaining ice chunks are crushed.
Place tapioca pearl at bottom of tall glass and serve with bubble tea straw.
ot baking all of the cookies, refrigerate dough between batches; dough
or 15 - 18 minutes. While cookies are still warm, scoop out
side.
using 2 cookies for each \"peach\"take a very small
alf; remove pits.
Place peach halves in the water and
Working in batches, dip enough cookies into the poaching liquid to
n the preheated oven, until cookies start to brown on the
Beat eggs, sugar and oil.
Add flour and baking powder.
Make 1-inch balls (do not press) and bake on greased and floured cookie sheets for 12 to 15 minutes at 350\u00b0.
While still warm, hollow out cookies and when cool, fill with apricot filling.
Mix 1/2 pint white vermouth and 6 drops red food color.
Roll cookies in vermouth, then white sugar and add peach leaves.
Yield:
5 dozen cookies (2 1/2 dozen peaches).
bowl, stir the crushed cookies and pecans together; stir in
50\u00b0F.
Arrange the peach slices in an 8x8-inch
Mash the peach halves.
Then add the cream cheese and peanut butter.
Use the mixture as a spread on peanut butter cookies.
Puree half the peach pieces and the peach nectar in blender. Add
ups) into crust.
Spoon peach compote over by tablespoonfuls, spacing
Place peaches, nectar, sugar, and extract in food processor and process till smooth.
Spoon 2 tablespoons mixture into each ice cube tray section and freeze until almost firm. Insert a toothpick and freeze until completely firm.
APRICOT: Sub in apricot halves and nectar for peach
PEAR: Sub in pear halves and nectar for peach and almond extract for coconut extract.
PINEAPPLE: Sub in crushed pineapple and unsweetened pineapple juice for peach
MANGO: Sub in fresh mango and nectar for peach and omit coconut extract.
Have fun!